Wednesday, January 6, 2016

King Ranch Chicken Soup


This soup is full of flavor! The first time I made it, I cooked it over the stove and tweaked it throughout the day until the flavor was just right. The second time, I tossed everything in the crockpot and didn't look at it again until dinnertime. Mmm it is so tasty! Perfect for a cold, Winter day when you want a no-fuss meal to come home to.

Original recipe here

Ingredients:
2T butter
1lb chicken (2-3 frozen breasts works great, no need to thaw)
2 cups frozen peppers and onions
2 cloves garlic, minced
2 (14.5oz) cans diced tomatoes (I used Hunt's Sweet Onion)
1 (4oz) can green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
2 tsp dried oregano
2 tsp cumin
1 T chili powder
1 T ranch seasoning

Directions:
Place all ingredients in the crock pot. Cook on low for 8-10 hours. Before serving, pull apart chicken and blend well with soup.

Garnish with fresh cilantro, cheddar cheese, crushed tortilla chips and sour cream.



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3 comments:

  1. this looks delicious! we eat soup 2-3 times a week in the winter up here in the frozen tundra (aka Minnesota), so I'm always looking for new recipes!

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  2. I need to get back into crock-pot meals, it would make our just got home from work evening rush so much easier. Saving this one for sure!

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  3. This sounds really good! I'll have to add it to our menu for next week!

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